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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
4 ounces shiitake mushrooms, stems removed and caps thinly sliced |
1 teaspoon minced garlic |
2 teaspoons peanut oil or 2 teaspoons vegetable oil |
2 (14 ounce) cans chicken broth |
2 tablespoons rice vinegar |
2 tablespoons soy sauce |
1/2 teaspoon crushed red pepper flakes or 1 teaspoon chili oil |
1 cup shredded cooked chicken |
2 cups coleslaw mix or 2 cups shredded napa cabbage |
2 tablespoons cold water |
1 tablespoon cornstarch |
1 teaspoon sesame oil |
Directions:
1. In a large pot, saute mushrooms and garlic in hot oil over medium heat for 4 minutes, stir frequently.
2. Add in broth, vinegar, soy sauce, and red pepper flakes; stir; bring to a boil.
3. Add in chicken and cabbage; lower heat and simmer, uncovered, for 5 minutes.
4. In a little bowl, add the cold water and cornstarch; stir to combine.
5. Add to the soup; simmer for 2 minutes or until thickened.
6. Remove from heat; stir in sesame oil.
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